Menu Plan: March 5- 10

Good morning and happy Sunday! This week’s menu is planned out and we have a theme: SALADS! It has to be this sunny weather, but I am craving big, beautiful dinner salads. Sometimes having a theme makes finding recipes easy, and this week that holds true. I couldn’t be happier with the meals we have planned for this week and hope that our menu helps you plan your weekly eats.

SUNDAY: True Food Kitchen: Tuscan Kale Salad with Farro

MONDAY: Roasted Vegetable and Hope Foods: Original Hummus over spinach

TUESDAY: Eating Bird Food: Southwestern Quinoa Salad

WEDNESDAY: I am going to try and create a lemon shrimp over “bruschetta” salad. Homemade sourdough croutons, sliced tomatoes, basil and fresh mozzarella topped with warm lemon shrimp. It works in my head, now I just have to see if it works on the plate 😉

THURSDAY: Damn Delicious: Kale Salad with Meyer Lemon Vinaigrette

FRIDAY: Clean out the refrigerator salad. I envision a hodge podge of leftovers all thrown together with vinaigrette and a beautiful piece of salmon on top. On Friday, we are all kind of toast. Planning an easy night is the way to go!

I will be sharing all of these meals on Instagram this week- and if you have any questions about menu planning or any of these recipes don’t hesitate to shoot me a note!

Have an excellent week!





Share Your Thoughts